Getting to the Root: Warm Kale + Root Veggie Salad

By Dr. Allison Kennamer

Every Tuesday I receive a box of produce from my local CSA (Community Supported Agriculture) co-op . When I open the farm box I never know exactly what will be inside, but each week I welcome the opportunity to try new dishes with the many and varied fruits and veggies that my local farmers supply. Having a farm box has taught me so much about eating seasonally appropriate foods and I am grateful to have awareness of and connection to the cycles of nature because of my CSA.

As a person who loves and appreciates good food, I am always looking to explore recipes
and try new dishes. I thought this would be a great forum for sharing one of my favorites, before it goes out of season! Spring is moving in quickly, but to round the winter out, I’d like to share a recipe that uses a few of my favorite stars from the farm box: kale, beets, sweet potatoes and winter squash. Cozy up and enjoy these last few weeks of winter!

Bonus: this deeply flavorful and filling dish is easy on digestion since its vegan, grain-free (so no gluten either!) nut-free and is all around delicious!

Rockin' Roots Warmed Kale Salad from Healthful Pursuit
: Cinnamon-roasted root vegetables combined with soft greens, toasted squash seeds and a delicious homemade garlic dressing.

Serve this salad warm, fresh out of the oven.


1 white onion, sliced

2 large golden beets, cubed (leave skin on)

1 medium sweet potato, cubed (leave skin on) - should yield 2 cups of cubes

1 acorn squash, cut in half, seeds removed (reserve!), peeled with a vegetable peeler and cubed

2 teaspoons grape seed (or extra virgin olive) oil

½ teaspoon ground cinnamon

salt and pepper, to taste

1 large head kale, chopped

Garlic Maple Dressing

4 teaspoon raw apple cider vinegar  

2 teaspoon maple syrup

1½ teaspoon Dijon mustard

3 small cloves garlic, minced

Salad Toppers

8 sliced prunes & toasted squash seeds (see step 6 below)


1. Preheat your oven to 400F and set aside a baking sheet. No need to cover it with parchment or silicon baking mat.

2. Drop sliced onion, beets, sweet potato, squash, oil, cinnamon, salt and pepper on baking sheet. Toss with hands until everything is coated. Give a good shake of salt and pepper and place in the oven.

3. Roast for 30-35 minutes, rotating halfway through.

4. When the veggies are about 2 minutes away from completion, remove from the oven, place the chopped kale on top. Return back to the oven.

5. Meanwhile, combine dressing ingredients in a small bowl. Set aside.

6. Remove the squash guts from the seeds. Place them in a frying pan with a dash of salt and pepper. Heat on medium-low heat. Toast until golden, stirring often.

7. When veggies are done, transfer to a bowl, add dressing, prunes and toasted squash seeds. Serve it up!


Squash - any type of squash could be used here. Cubes yield about 2 cups.
Prunes - any type of dried fruit could be used here. Cranberry, raisins, dates, your choice

Recipe Author: Leanne Vogel via

Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free  

Prep time:  15 mins     Cook time:  35 mins      Total time:  50 mins       Serves: 4